Silver Travel Cook Club - June 2021

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Silver Travel Cook Club Wendy Wu ToursThis month’s Silver Travel Cook Club features a recipe for sabich, inspired by sponsor Wendy Wu Tours' 'Ancient Israel Escorted Group Tour'.

And you could win a copy of renowned Israeli chef Yotam Ottolenghi’s latest recipe book Ottolenghi Flavour.

In this stunning new cookbook, Yotam and co-writer Ixta Belfrage break down the three factors that create flavour and offer innovative vegetable dishes that deliver brand-new ingredient combinations to excite and inspire.

Ottolenghi Flavour combines simple recipes for weeknights, low-effort high-impact dishes, and standout meals for the relaxed cook. Packed with signature colourful photography, Flavour not only inspires us with what to cook, but how flavour is dialled up and why it works.

Ancient Israel: 8-day fully inclusive escorted group tour

Having made it onto the government’s ‘green list’ for travel, Israel is one of the hottest travel destinations right now and this historic Holy Land has so much to offer, from ancient ruins and religious relics to ultra-modern cities.

Wendy Wu Tours’ 8-day tour, Ancient Israel, features all the must-sees and a host of wonderfully authentic experiences which put you right at the heart of the local culture.

Masada fortressStarting in the cosmopolitan city of Tel Aviv, here you’ll explore Jaffa – the world’s oldest active harbour, before travelling to Caesarea to view the fascinating Roman ruins. Travel to the shores of the famous Sea of Galilee and then onto Tabgha to the site of the miracle of Loaves and Fishes.

Admire the spectacular surroundings as you drive through the scenic Jordan Valley, into Palestinian Territory, and ride a cable car to the Quarental Monastery on the sensational Mount of Temptations. You’ll get to float in the rejuvenating waters of the Dead Sea and explore the ruins of the iconic Masada Fortress.

In Bethlehem, enjoy an authentic Palestinian dancing show whilst feasting on delicious, traditional cuisine, and in Mount Zion visit the Cenacle, King David’s Tomb and Dormition Abbey, before heading to Mount of Olives to discover the Church of Ascension. Before your flight home from Tel Aviv, you’ll explore some of the most famous sites in Jerusalem – Temple Mount, Dome of the Rock and the Western Wall, and end the day with a Shabbat dinner prepared by a local Rabbi.

Departure dates and pricing:

23 October or 20 November 2021 from £2,380 pp
14 May, 22 October or 16 November 2022 from £2,670 pp

  • Low deposits of £99pp
  • Pay final balance just 6 weeks before departure
  • 1 free date change included as standard

View Ancient Israel tour information, dates and pricing here

Tel Aviv and Jaffa

Recipe: Sabich

Preparation time: 20 minutes
Cooking time: 10 minutes
Servings: 2

Ingredients

  • 2 large pitta breads
  • ½ aubergine, cut into 1 cm thick slices
  • 1 tomato, roughly chopped
  • ¼ cucumber, chopped
  • 3 cabbage leaves shredded (red or white)
  • 2 hard-boiled eggs, sliced
  • 1 tsp olive oil
  • Juice of ½ lemon
  • 1 tbsp fresh parsley, finely chopped
  • 1 tbsp white or red wine vinegar
  • 3 tbsp tahini
  • 2 tbsp hummus
  • 3 tbsp plain yoghurt
  • Salt and pepper to season

Preparation

Brush the aubergine slices with olive oil and place in a griddle pan over a medium-high heat. Fry on both sides until golden brown and soft. Sprinkle the aubergine with salt and set aside.

SabichIn a bowl, mix the tomatoes, cucumber, 1 tsp of lemon juice and parsley together. Season with salt and pepper to taste and set aside.

In another bowl, toss the cabbage with the vinegar and season with salt.

To make the dressing, mix the tahini and yoghurt until smooth, then add the remaining lemon juice and 1 tbsp of water. Stir until smooth and season to taste.

Warm the pitta bread in a toaster and slice to form a pocket

To assemble

Spread the hummus inside the pitta

Then place the fried aubergine on top and drizzle each slice with the tahini sauce

Then top the aubergine with the sliced eggs, pickled cabbage and cucumber/tomato mixture

Top tip: To add an even more authentic taste, spread some amba (pureed mango pickle) on the pitta after the hummus.

Ottolenghi FlavourHow to win a copy of 'Ottolenghi Flavour' by Yotam Ottolenghi

Travelling the world, you encounter dozens of different cuisines and flavours, from spicy aromas in India, olive oil and garlic in the Mediterranean to lemon grass and chilli in Thailand. 

Simply add a comment at the end of this page to tell us about some of the delicious flavours you've experienced.


Read more about all of our Silver Travel Cook Club recipes.

 

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Other Members' Thoughts - 10 Comment(s)

  • susan_108
    7 days ago
    Ottolenghi is king when it comes to flavoursome dishes. I am a long term vegetarian and can sometimes be disappointed by the lack of flavour in some vegetarian cuisine. On the other hand when vegetarian food is well prepared and thought-out the tastes are delicious and more complex than meat-centered meals. I have enjoyed amazing South Indian, Middle Eastern, Thai, Vietnamese and Italian dishes and love to cook myself.
  • Mandyness
    8 days ago
    One of my best ever holiday meals was an aubergine and lamb stew in Dalyan in Turkey.
  • Dave-SoS
    8 days ago
    Love the idea of a 'veggie' sandwich! What smashing lunch...and since it's almost time for mine, I'd better see what's available to rustle up something before the afternoon slips away from me!
  • you
    8 days ago
    Israel is a country that is an interesting destination.... BUT.....how safe to visit at the moment ?
  • Woofles
    9 days ago
    Eating out in Mexico, tasting the spices, taking in the aromas, what wonderful food. It’s never quite the same anywhere else!
  • GrannyCR
    9 days ago
    I'm just making a Moroccan vegetarian tagine for dinner tonight - butternut squash, chickpeas and spices.
  • ChristineT
    9 days ago
    Nasi Goreng - an Indonesian rice dish with a spicy paste made from chilli, garlic, galengal, palm sugar, lime, lemongrass, and kecap manis (sweet soy sauce). Fabulous.
  • sefalleyne
    10 days ago
    Syrian food in Beirut and Damascus in the 1970's opened my eyes to world cuisine and I have not stopped exploring. I was a nanny and travelled there with the family who employed me. what an experience.
  • yorkshirecat
    11 days ago
    17 years ago in Thailand I discovered Tom Yum Goong - a truly yummy and flavoursome hot and sour soup with crushed lemon grass, galangal, chilli, fish sauce and prawns, topped with fresh coriander. I love cooking but have never been successful in recreating this dish at home so we just have to keep returning to Thailand!
  • Hollywolly
    15 days ago
    We love all Middle eastern food. My favourite is Babba Gangoush.